Posted on 02/02/2022 4:05:53 PM PST by Jamestown1630
This month: Dreaming of the light and warmth to come.
If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.
-JT
That looks very pretty! Today I made two flour tortillas filled with bacon. Not Blt, just B.
In summer I tend towards salads, with grilled meat.
stuff half an avocado with seafood salad, squeeze of lime...
outstanding!
Cream cheese has become extinct in the DC area.
Anybody else have that problem?
I’ve been craving lox and bagels. (Probably because there is no cream cheese!)
I’d be the Belle of the Ball if I brought those into work for everyone!
Red Velvet Bundt Cake
Ingredients for the cake:
1 1/2 cups granulated sugar
2 cups all purpose flour plus 2 tablespoons
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup low fat buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3 teaspoons red food colouring paste
1/2 cup boiling water
For the glaze:
1 1/2 cups powdered sugar sifted to remove lumps
3 tablespoons heavy whipping cream or half and half plus more if necessary to achieve desired texture
Instructions
For the cake:
Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch bundt pan generously with butter, and set aside.
In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt with a wire whisk.
Measure the buttermilk and vegetable oil into a large liquid measuring cup.
Add the eggs and vanilla to the milk mixture, along with the red food colouring, and whisk all the wet ingredients together with a fork.
Add the wet ingredients to the dry ingredients and whisk together just to combine (until no streaks of flour remain and the batter is a smooth, even red colour.
Slowly add the boiling water, whisking constantly until the batter is smooth and everything is combined.
Pour the batter into the prepared bundt pan and bake for about 35-40 minutes or until the a toothpick inserted into the middle of the cake comes out clean.
Let cool in the pan on a wire rack in the pan until almost cooled completely to room temperature.
Place an inverted plate over the bottom of the bundt cake and flip gently. The cake should slide out of the pan easily and sit nicely on the plate. Trim the bottom of the cake slightly, if necessary, to ensure it will sit flat.
For the glaze:
Add the powdered sugar to a small bowl and drizzle the heavy cream in one tablespoon at a time, stirring after every addition.
If necessary, add a little more cream until the desired consistency is reached.
Assembly:
Drizzle the glaze over the top of the cake and let it drip down the sides.
Crumble the cake scraps leftover from levelling the cake on top of the glaze, and serve.
Notes
Make this cake up to 2 days ahead of time, storing it in the fridge in an airtight container until ready to serve.
https://thebusybaker.ca/red-velvet-bundt-cake/
Chocolate Peanut Brittle
Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar
Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!
http://dyingforchocolate.blogspot.com/2022/01/chocolate-peanut-brittle-peanut-brittle.html
I 1st had this on the south of France with shrimp, make it with tuna salad if avocados are cheap.
very nice
I’m in the DC area, and there’s been plenty of cream cheese at my Safeway- at least up until the weekend before last, when I last went.
I’ll let you know what I see this weekend.
I learned to love bacon sandwiches from a young Jewish girl who lived next door when I was a kid.
I guess her family wasn’t observant :”)
The Cobb salad with grilled chicken from Chick Fil-A is pretty good any time of year.
I have to show that to my ‘keto’ husband!
viet or thai salad with beef. yom
Cream cheese has fallen victim to the white purge.
“I 1st had this on the south of France with shrimp, make it with tuna salad if avocados are cheap.”
That sounds delicious!
Chicken salad’s good, too.
If the sun is out with cold , snow & wind im fine
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